Pork Roast With Pineapple Chutney Recipe
Ingredients
1 3 pound pork loin center rib roast, backbone loosened
1/4 teaspoon pepper
1 20 ounce can crushed pineapple
1/'2 cup chopped onion
2 tablespoons raisins
2 tablespoons brown sugar
2 tablespoons vinegar
1//2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon crushed red pepper
Directions
Trim separable fat from the roast; then rub meat with the pepper.
Place roast, rib side down, in a shallow roasting pan.
Insert a meat thermometer.
Roast, uncovered, in a 325° oven for 1 1/2 to 2 hours or till thermometer registers 170° (well done).
Meanwhile, for chutney, in a medium saucepan combine undrained pineapple, onion, raisins, brown sugar, vinegar, ginger, cinnamon, and crushed red pepper, if desired.
Bring to boiling; reduce heat.
Simmer, uncovered, about 30 minutes or till liquid is syrupy.
Place roast, rib side down, in a shallow roasting pan.
Insert a meat thermometer.
Roast, uncovered, in a 325° oven for 1 1/2 to 2 hours or till thermometer registers 170° (well done).
Meanwhile, for chutney, in a medium saucepan combine undrained pineapple, onion, raisins, brown sugar, vinegar, ginger, cinnamon, and crushed red pepper, if desired.
Bring to boiling; reduce heat.
Simmer, uncovered, about 30 minutes or till liquid is syrupy.
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